Oil-Free Vegan Buckwheat Pancakes
Makes
10
pancakesPrep time
5
minutesCooking time
10
minutesIngredients
1½ cup plant-based milk (plus more to loosen batter, as needed)
1 teaspoon apple cider vinegar
2 tablespoons ground flaxseed
1 cup buckwheat flour
½ cup oat flour
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons date sugar
1 teaspoon vanilla bean powder
Directions
- Combine milk, apple cider vinegar, and flaxseed in a small bowl or measuring cup, and set aside.
- Place remaining ingredients in a large mixing bowl, and whisk to combine.
- Add wet ingredients to the dry ingredients and stir or whisk to combine.
- Skillet Method: Use a quarter cup ice cream scoop or measuring cup to pour batter onto a preheated non-stick skillet being careful not to overcrowd the pan. Allow to cook for about 4 or 5 minute or until the edges are dry and you start to see a bubble or two in the center of each pancake. Then careully flip the pancakes and cook another couple minutes until golden brown and fully cooked through, then transfer pancakes to a plate. Repeat until you’ve cooked all of the pancake batter.
Oven Baked Method: Preheat oven to 375 degrees Fahrenheit. Use a quarter cup ice cream scoop or measuring cup to divide batter onto a parchment- or silicone-lined baking sheet. Bake for about 8 minutes or until the edges are dry and you start to see a bubble or two in the center of the batter. Then careully flip the pancakes and bake another few minutes until fully cooked through. - Serve pancakes immediately with your favorite toppings such as maple or date syrup, fresh fruit, chopped nuts, or nut butter.
